What Parts of Smooth Sumac Are Edible?
For foragers and culinary enthusiasts, the good news is that several parts of the Rhus glabra, or smooth sumac, are edible and have been used traditionally for centuries. The most popular edible component is the red berries, which grow in large, conical clusters at the end of the branches. These berries, often referred to as 'drupes,' have a bright, tart flavor due to their high concentration of malic acid and are a fantastic lemon substitute. They can be used to make a refreshing, citrus-flavored beverage known as 'sumac-ade' or 'rhus juice'.
Additionally, the young sprouts or shoots of the smooth sumac can be peeled and eaten raw in salads or cooked. These young shoots offer a slightly astringent and perfume-like flavor. While other parts like the roots and bark have some traditional medicinal uses, their edibility is often treated with caution due to potential toxicity, and their use is less common in modern food preparation.
Crucial Differences: Edible vs. Poisonous Sumac
One of the most critical aspects of foraging for sumac is understanding the stark difference between edible sumacs and their toxic relatives, particularly poison sumac (Toxicodendron vernix). The two plants have distinctly different features, and misidentification can have serious health consequences, ranging from severe skin rashes to internal inflammation if ingested.
To ensure your safety, pay close attention to the following identifying characteristics:
| Feature | Edible Sumac (Rhus glabra) | Poison Sumac (Toxicodendron vernix) |
|---|---|---|
| Berry Color | Dense, upright clusters of bright red berries. | Loose, drooping clusters of creamy-white or grayish berries. |
| Habitat | Prefers dry, upland soils, open fields, and roadsides. | Found exclusively in very wet, swampy, and boggy areas. |
| Stems | Smooth, hairless stems. | Hairless stems that are often reddish. |
| Leaves | Serrated or toothed edges on the leaflets. | Smooth, untoothed edges on the leaflets. |
| Toxicity | Not poisonous; berries are edible. | Contains the toxic oil urushiol in all parts. |
How to Safely Forage and Prepare Rhus glabra
Proper harvesting and preparation are key to safely enjoying smooth sumac. Foraging for the berries is best done in late summer or early fall, before heavy rains wash away the malic acid-rich coating.
Here are the steps for making a delicious and refreshing sumac-ade:
- Harvesting the berries: Look for dense, red cones of fruit. Use scissors or pruners to snip the entire cluster off the branch. Try to harvest before a heavy rain, which can diminish the flavor.
- Preparation: Place the berries in a large bowl or pitcher. Pour cold or lukewarm water over them.
- Extraction: Agitate the berries by rubbing them gently between your hands or stirring them with a wooden spoon for about 10 to 30 minutes. The goal is to release the red, sour coating without breaking the inner seeds.
- Filtering: Strain the water through a fine-mesh sieve or, even better, a coffee filter or cheesecloth to remove any fine, irritating hairs. You may need to strain twice for a perfectly clear liquid.
- Sweetening: Sweeten the resulting tangy, pinkish liquid to your taste with sugar, honey, or another sweetener.
- Important note: Never boil sumac berries, as this can release bitter tannins from the seeds and twigs.
To prepare the young shoots, simply peel the outer layer away from the inner, green core. These can be eaten raw or cooked.
Nutritional Profile and Health Benefits
Beyond its refreshing taste, Rhus glabra offers notable nutritional benefits. The berries are particularly rich in vitamin C, which is essential for immune function, skin health, and acting as a powerful antioxidant. The berries' vibrant red color is due to a high concentration of antioxidant compounds like anthocyanins, flavonoids, and tannins, which help combat oxidative stress and reduce inflammation.
While specific nutritional data for Rhus glabra can vary, research on sumac species broadly highlights its potential health-promoting properties. These benefits are attributed to its polyphenolic compounds, which have shown antioxidant, anti-inflammatory, and antimicrobial effects in various studies. Some research even suggests sumac's potential in managing blood sugar levels and relieving exercise-induced muscle pain, though more studies are needed.
A Comparison of Edible Sumac Species
Rhus glabra is just one of several edible sumac species. For foragers in North America, comparing it to other common edible sumacs is helpful:
- Smooth Sumac (Rhus glabra): Known for its smooth, hairless stems and brilliant red, upright berry clusters. It's native to North America and widely distributed.
- Staghorn Sumac (Rhus typhina): This species is very similar but is distinguished by its velvety-fuzzed branches and fruit clusters, which resemble a deer's antlers in velvet. Like smooth sumac, its red berries are edible and used for sumac-ade.
- Winged Sumac (Rhus copallina): Identified by the 'wings' of tissue running along the leaf stems between the leaflets. Its red berries can also be used to make a similar lemonade-like drink.
- Mediterranean Sumac (Rhus coriaria): Often used as the commercial sumac spice in Middle Eastern cuisine. It has a similar tart flavor and contains beneficial antioxidants.
Conclusion
Yes, rhus glabra is edible, and its berries and young shoots have a long history of culinary and medicinal use. Foraging for smooth sumac can be a safe and rewarding way to add a tangy, vitamin-rich ingredient to your diet. The key to safely enjoying this wild edible lies in confident and correct identification. Always remember the cardinal rule: red and fuzzy, safe for your tummy; white and droopy, best avoided. By learning to distinguish the edible red-berried sumacs from their poisonous white-berried relatives, you can confidently and safely explore a new, naturally nutritious food source.
Note: While allergic reactions are rare, individuals with sensitivities to other plants in the cashew family (such as cashews, mangoes, and pistachios) should exercise caution when consuming sumac.
